View Pit Stop page for race #91 by renjordie — Ghost race
View profile for {I} TRYHARD (renjordie)
Official speed | 73.23 wpm (72.10 seconds elapsed during race) |
---|---|
Race Start | January 6, 2021 2:19:13pm UTC |
Race Finish | January 6, 2021 2:20:25pm UTC |
Outcome | No win (3 of 3) |
Opponents |
2. tpineapples (87.98 wpm) |
Accuracy | 97.0% |
Points | 75.67 |
Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |